Go Back Email Link
Print Recipe Add to Collection
3.67 from 3 votes

Chicken Curry Casserole USDA Recipe for Child Care Centers

In this traditional, spiced Indian dish, tender chicken strips, fresh carrots, diced celery, and brown rice are tossed in a creamy curry sauce and baked until golden.
CACFP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides 1¼ oz equivalent meat/meat alternate, ¼ cup vegetable, and ¾ oz equivalent grains.
Course: Main Course
Cuisine: Indian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil, Sauté
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 220.32

Ingredients

25 Servings

    Weight

    • - - Water
    • 1 lb 8 oz Brown rice, long-grain, regular, dry
    • - - Canola oil
    • - - Low-sodium chicken broth
    • 1 lb 1½ oz *Fresh carrots, shredded
    • 11½ oz *Fresh celery, diced
    • 11 oz *Fresh onions, chopped ½"
    • - - Curry powder
    • - - Garlic powder
    • - - Ground black pepper
    • - - Salt
    • 1 lb Low-fat yogurt, plain
    • 3 lb 2 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

    Measure

    • 1 qt 3 cups Water
    • 3¾ cups Brown rice, long-grain, regular, dry
    • ¼ cup Canola oil
    • 1 cup Low-sodium chicken broth
    • 1 qt 1 cup *Fresh carrots, shredded
    • 2¼ cups *Fresh celery, diced
    • 2½ cups *Fresh onions, chopped ½"
    • 3 Tbsp Curry powder
    • 1½ Tbsp Garlic powder
    • ¾ Tbsp Ground black pepper
    • 1½ tsp Salt
    • 2 cups Low-fat yogurt, plain
    • 2 qt Frozen, cooked fajita chicken strips, thawed, diced 1"

    50 Servings

      Weight

      • - - Water
      • 3 lb Brown rice, long-grain, regular, dry
      • - - Canola oil
      • - - Low-sodium chicken broth
      • 2 lb 3 oz *Fresh carrots, shredded
      • 1 lb 7 oz *Fresh celery, diced
      • 1 lb 6 oz *Fresh onions, chopped ½"
      • - - Curry powder
      • - - Garlic powder
      • - - Ground black pepper
      • - - Salt
      • 2 lb Low-fat yogurt, plain
      • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

      Measure

      • 3 qt 2 cups Water
      • 1 qt 3½ cups Brown rice, long-grain, regular, dry
      • ½ cup Canola oil
      • 2 cups Low-sodium chicken broth
      • 2 qt 2 cups *Fresh carrots, shredded
      • 1 qt ½ cup *Fresh celery, diced
      • 1 qt 1 cup *Fresh onions, chopped
      • ¼ cup 2 Tbsp Curry powder
      • 3 Tbsp Garlic powder
      • 1½ Tbsp Ground black pepper
      • 1 Tbsp Salt
      • 1 qt Low-fat yogurt, plain
      • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

      -

      25 Servings

        Weight

        • - - Water
        • 1 lb 8 oz Brown rice, long-grain, regular, dry
        • - - Canola oil
        • - - Low-sodium chicken broth
        • 1 lb 1½ oz *Fresh carrots, shredded
        • 11½ oz *Fresh celery, diced
        • 11 oz *Fresh onions, chopped ½"
        • - - Curry powder
        • - - Garlic powder
        • - - Ground black pepper
        • - - Salt
        • 1 lb Low-fat yogurt, plain
        • 3 lb 2 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

        Measure

        • 1 qt 3 cups Water
        • 3¾ cups Brown rice, long-grain, regular, dry
        • ¼ cup Canola oil
        • 1 cup Low-sodium chicken broth
        • 1 qt 1 cup *Fresh carrots, shredded
        • 2¼ cups *Fresh celery, diced
        • 2½ cups *Fresh onions, chopped ½"
        • 3 Tbsp Curry powder
        • 1½ Tbsp Garlic powder
        • ¾ Tbsp Ground black pepper
        • 1½ tsp Salt
        • 2 cups Low-fat yogurt, plain
        • 2 qt Frozen, cooked fajita chicken strips, thawed, diced 1"

        50 Servings

          Weight

          • - - Water
          • 3 lb Brown rice, long-grain, regular, dry
          • - - Canola oil
          • - - Low-sodium chicken broth
          • 2 lb 3 oz *Fresh carrots, shredded
          • 1 lb 7 oz *Fresh celery, diced
          • 1 lb 6 oz *Fresh onions, chopped ½"
          • - - Curry powder
          • - - Garlic powder
          • - - Ground black pepper
          • - - Salt
          • 2 lb Low-fat yogurt, plain
          • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

          Measure

          • 3 qt 2 cups Water
          • 1 qt 3½ cups Brown rice, long-grain, regular, dry
          • ½ cup Canola oil
          • 2 cups Low-sodium chicken broth
          • 2 qt 2 cups *Fresh carrots, shredded
          • 1 qt ½ cup *Fresh celery, diced
          • 1 qt 1 cup *Fresh onions, chopped
          • ¼ cup 2 Tbsp Curry powder
          • 3 Tbsp Garlic powder
          • 1½ Tbsp Ground black pepper
          • 1 Tbsp Salt
          • 1 qt Low-fat yogurt, plain
          • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

          Instructions

          • Boil water.
          • Place 1 lb 8 oz brown rice in each steam table pan (12” x 20” x 2½”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 40 minutes.
            Convection oven: 325 °F for 40 minutes.
          • Remove from oven and let stand covered for 5 minutes.
          • Cook oil and broth over medium heat for 5 minutes.
          • Add carrots, celery, and onions. Cook for 10 minutes or until vegetables are tender. Set aside.
          • Combine curry, garlic, pepper, salt, and yogurt. Mix well.
          • Add vegetable mixture to rice. Fold in curry/yogurt mixture. Add chicken. Combine well.
          • Bake uncovered:
            Conventional oven: 400 °F for 10 minutes.
            Convection oven: 375 °F for 10 minutes.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with 6 fl oz spoodle (¾ cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 0¾ cup (6 fl oz spoodle) | Calories: 220.32 | Total Carbohydrate: 26.4g | Protein: 14.33g | Total Fat: 6.47g | Saturated Fat: 1.34g | Cholesterol: 50.7mg | Sodium: 563.78mg | Dietary Fiber: 2.81g | Vitamin A: 3161.5IU | Vitamin C: 2.56mg | Calcium: 64.98mg | Iron: 1.43mg